[Gizmo]

It's an apricot jelly cookie bar recipe. It has crust on the bottom and is baked with the jelly on top. Today was my first attempt. Instead of using all almond flour, I used some pork rind flour because I know it absorbs some liquid. It ended up tasting great, but the crust won't hold together enough to cut it into bars, so we have to eat it with a fork. You don't grind the walnuts, you want them in small chunks. This is the crust I used today...

1 stick butter
1/4 cup Splenda Brown Sugar Blend, packed
1 egg
3/4 cup plus 2 tablespoons almond flour
1/4 cup pork rind flour
1 cup chopped walnuts

Any suggestions on how to give the crust more body so it will hold together? I think this will be a very good recipe once I get it right.

 

[jwags]

Look through the gluten free sites and Lindas Low Carb site at different cookie recipes to use as the base. I have taken MCS's peanut butter cookie recipe and made them in a pan and they cut up in bars nicely. So check in our recipe forum . Here are some others you might want to check

Linda's Low Carb Menus & Recipes - Home
Comfy Belly
Gluten Free Recipes | Elana's Pantry

 

[Bugg]

Garlic-Teriyaki Chicken Wings

Any body got any ideas of how to get the carbs out of this recipe?

Serves: 4Yield:
8-10
wingsUnits: US | Metric
3 lbs chicken wings, separated
2 teaspoons coarse salt
1/2 cup butter
3 tablespoons light corn syrup
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 garlic cloves, minced
1/2 tablespoon fresh ginger, pressed and minced (optional)
vegetable oil (for frying) or canola oil (for frying)

buggthough this sounded good...

 

[Bugg]

Any body got any ideas of how to get the carbs out of this recipe?

Serves: 4Yield:
8-10
wingsUnits: US | Metric
3 lbs chicken wings, separated
2 teaspoons coarse salt
1/2 cup butter
3 tablespoons light corn syrup
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 garlic cloves, minced
1/2 tablespoon fresh ginger, pressed and minced (optional)
vegetable oil (for frying) or canola oil (for frying)

buggthough this sounded good...

LIGHT CORN SYRUP SUBSTITUTE
2 c. white sugar (Is there something that could be substituted here)
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

 

[Spunky]

I substitute Da Vinci or Walden Farms sugar free pancake syrup for corn syrup.

The number of carbs in soy sauce depends on which brand you buy, but 1 cup of regular soy sauce = 19 to 20 total carbs. Some people substitute Braggs Liquid Amino Acids for soy sauce. I don't care for the taste, but that doesn't mean you wouldn't like it.

Brown sugar is sugar with molasses in it, so I would substitute artificial sweetener and molasses.

 

[Patdart]

There is a brown sugar made by Sweeta if you are interested.

 

[Spunky]

I can't find the nutrition information for Sweeta brown sugar, but Ideal and Splenda brown sugar both have about 1.5 carbs per teaspoon. That would equal over 70 carbs per cup. I wonder if Sweeta brown sugar is the same.

 

[Patdart]

I'm so sorry, I erred, it's Splenda, not Sweeta!

Red faced Pat